Marry Me Chicken Soup (Easy, Creamy, & Budget-Friendly)
If you love the rich, creamy flavors of the viral Marry Me Chicken, you’re going to fall hard for this Marry Me Chicken Soup. It’s warm, cozy, and packed with tender chicken, sun-dried tomatoes, garlic, and a creamy broth that feels indulgent but is still easy enough for busy weeknights.
Servings: 6
Cost: $13.93, $2.32 per Servings
Ingredients
- 1 ½ pound Boneless Skinless Chicken Breasts (cut into bite size pieces)
- 2 Tablespoons Butter
- 1 Yellow Onion chopped
- ½ teaspoon Pepper
- 2 teaspoons Salt
- 3 cloves Garlic minced (or 1 Tablespoon minced garlic)
- ½ cup Sun Dried Tomatoes drained
- 2 Tablespoons Tomato Paste
- 6 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- 8 ounces Medium Pasta Shells
- 2 cups Spinach packed and chopped
- 1 cup Heavy Cream
- ½ cup Grated Parmesan Cheese
Instructions
- Heat a large stock pot or dutch oven over medium-high heat. Add 2 tablespoons butter and let it melt.
- Add 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces, and 1 chopped yellow onion. Season with 2 teaspoons salt and ½ teaspoon pepper. Saute for 5 to 7 minutes until the chicken is browned on both sides.
- Add 3 cloves garlic, minced, or 1 tablespoon minced garlic, and cook for 30 to 60 seconds until fragrant.
- Stir in ½ cup sun dried tomatoes, drained, and 2 tablespoons tomato paste. Cook, stirring often, for 2 to 3 minutes until the tomato paste darkens slightly in color.
- Pour in 6 cups chicken broth, then stir in 1 teaspoon Italian seasoning and ½ teaspoon red pepper flakes. Bring the mixture to a boil.
- Stir in 8 ounces medium pasta shells. Reduce the heat to a simmer and cook, stirring occasionally, for 10 to 12 minutes until the pasta is cooked al dente.
- Add 2 cups packed and chopped spinach, 1 cup heavy cream, and ½ cup grated Parmesan cheese. Cook, stirring often, until the spinach is wilted and the cream is heated through.
- Serve warm topped with more parmesan cheese (if desired) and enjoy!
Video
Notes
Slow Cooker Instructions:
Add the Chicken Breasts, onions, pepper, salt, garlic, sun dried tomatoes, tomato paste, chicken broth, Italian seasoning and red pepper flakes to the a 6 quart crock pot.
Cover and cook on low for 4-6 hours or on high for 3 hours until the chicken is cooked through.
Stir in the uncooked pasta, cover and cook on high for 20-30 minutes until the pasta is tender.
Stir in the heavy cream, chopped spinach and parmesan cheese.
Cook until the spinach is wilted. Serve warm and enjoy!
Nutrition
Calories: 529kcal | Carbohydrates: 41g | Protein: 36g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 2031mg | Potassium: 1067mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1966IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 3mg
